Moroccan Roasted Vegetables

serves 4 as a main

Prep Time: 30 min/Baking Time: 40 min

1 medium onion, cut into ¼ inch slices

1 medium zucchini, cut into ¼ inch thick semi-circles

1 small eggplant, cut into ½ inch thick semi-circles

1 large red bell pepper, sliced into strips

2 medium fresh tomatoes, chopped

1½ cups cooked chickpeas (15.5 ounce can, drained: use the reduced-sodium ones if you can find them!)

3 garlic cloves, minced

2 T olive oil

1 T fresh lemon juice

1 T ground cumin

1½ tsp turmeric

1½ tsp ground cinnamon

1½ tsp paprika

¼ tsp cayenne

2 tsp salt

1. Preheat oven to 400° F.
2. Mix everything up to the spices together in a large bowl. Mix the spices together and stir them in.
3. Spread mixture onto an unoiled 11×17 inch baking tray. Bake for 20 minutes. Remove from oven and stir, then bake for another 20 minutes until the vegetables are tender.
4. Serve warm, over a grain, and top with any combination of: toasted almond, raisins, chopped hard-cooked eggs, crumbled feta cheese, or plain yogurt for a balanced meal.

per 15-ounce serving: 296 calories, 8.1 g protein, 9.5 g fat, 48.8 g carbohydrates, 0 cholesterol, 10.3 g dietary fiber